D
Donald D. Hamann
Researcher at North Carolina State University
Publications - 60
Citations - 2630
Donald D. Hamann is an academic researcher from North Carolina State University. The author has contributed to research in topics: Shear stress & Egg white. The author has an hindex of 30, co-authored 60 publications receiving 2562 citations.
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Thermally Induced Gelation of Selected Comminuted Muscle Systems–Rheological Changes during Processing, Final Strengths and Microstructure
TL;DR: In this article, a continuous evaluation of changes in structural rigidity and energy damping during heating of the sols from 3° to 95°C was performed in a nondestructive, temperature-controlled Thermal Scanning Rigidity Monitor.
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Comparison of two instrumental methods with sensory texture of protein gels
TL;DR: In this article, the textural attributes of 8 different heat-induced protein gel preparations evaluated by torsion failure testing and Instron texture profile analysis (TPA) were compared to sensory ratings by a trained texture profile panel.
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Nondisulfide covalent cross-linking of myosin heavy chain in "setting" of Alaska pollock and Atlantic croaker surimi
TL;DR: In this article, myosin heavy chain (MHC) content of cooked gels of pollock and croaker surimi decreased during preincubation (setting) at temperatures ranging from 4-50C.
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Structural failure in selected raw fruits and vegetables
TL;DR: In this paper, a torsion test was developed for studying the structural failure of selected raw fruits and vegetables, including apples, melon and raw potato, at a shear strain rate of approximately 0.26s-1 in torsions and uniaxial compression.
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Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White
TL;DR: In this paper, the effects of protein addition in surimi gels were evaluated using measurements of torsional shear stress and strain, bound water, cook loss and SDS-PAGE.